BBQ Chicken Buns

Pau Skin

1. Dry mix the flour, yeast, sugar and baking powder for 1 minute in low speed.
2. Add in water and mix for another 1 minute.
3. Add in shortening and mix with medium speed until the dough fully develops (14 minutes at speed 2 and 1 minute at speed 3).
4. Scale dough at 30g each and flatten the dough with 2mm thickness using a rolling pin and fold the dough over to become half of the oval shape.
5. In steamer rack, place a sheet of steamer basket liner then place the buns spacing them well apart.
6. Cover with a damp tea towel until the buns double in size for approximately 1 hour.
7. Steam the buns for 8 minutes.

Filling

1. Marinade the chicken strips with all the other ingredients and chill for 2 hours.
2. Heat oil in a large non-stick frying pan and cook marinade chicken strips for 1 minute on medium-high heat and set aside.
3. Stuff steamed buns with cooked chicken breast, vegetables and top with white sesame seeds.